Appetizers recipes

Green curry soup with chicken / shrimp and rice

All liquid ingredients are poured together and warmed up and the rest added together with it and lightly cooked or lightly cooked chicken breast added - make sure it does not get too dry. Use big blacktiger shrimp if that is the one you choose tips: Served

Chicken with spinach

Put in two frying panes and warm oil on them. Cut the chicken egg fillets into small pieces, season them with salt and pepper and place them on one pan. Cut garlic in the rings and brown them on the other pan. Place the spinach on the pan on the garlic and

Greek Pesto

All runs in the blender for 2 x 10 seconds tips: Is very well suited with bread as a small starter.

Shrimp with Citrussalsa

1. Warm the grill well up, Salsa the oranges and cut them into fillets in a bowl to collect the juice, add orange fillets, apples, chili, onion, koiander and mint in a food processor and blend it smoothly. Put the salsa on a serving bowl and season with salt

Hummerhaler a la Thorshøj

Crush the pork tenderloin and spoon 500 g lobster tails in eggs and pork tenderloin Deepen them in oil to golden Mix sweet chillisauce and soya Deep lobster tails therein. Stir on grill pan for 3 minutes.

Celery fritters with skordalia

Celery peeled and cut into thin spells. Turn in a little oil, put on a frying pan with baking paper, sprinkle with black birch and season with salt and pepper. Bake at 180 degrees (ordinary oven) for about 20 minutes. The potatoes are peeled, halved and boi

Shrimp and salmon in butterdej

Put the thawed dough plates on a baking sheet covered with baking paper. Prik them with a fork and brush with egg and bag them for 15-17min. By 225gr or until they turn golden let them cool and cut a lid off. Put the striped salad in the cavity and fill with a

Tuna mousse

Drain the tuna in a sieve. It must be as dry as possible. Pour it into a bowl. Mix the butter with a fork so that it mixes well with the tuna. Then cream and fry mayonnaise and mix well. Finally add salt with salt. tips: Taste well on delicious flutes w